Amish Salad

Classic Amish and PA Dutch Salad Recipes

With a steady supply of fresh vegetables from home gardens, Amish make an array of tasty salad dishes, including beet salad, dandelion salad, bean salad, potato salad, cucumber salad, and more. Try one of these recipes for a fresh, healthy, tasty dish.

Boil potatoes (leave them in their skins). When they’ve become soft, remove, peel and dice. Add the onion, celery, and sliced hard-boiled eggs. Fry bacon in a pan until nicely crisp and browned. Beat the eggs. Add the sugar, spices and vinegar and water. Mix well. Pour egg mixture into the hot bacon and fat. Stir for about 10 min, until it thickens. Pour over the potato mixture and mix together lightly. Chill for several hours before serving. (adapted from Pennsylvania Dutch Cook Book of Fine Old Recipes)

PA COLE SLAW

1 head of young cabbage

½ cup cream

1 teaspoon salt

½ cup sugar

½ cup vinegar

red and green peppers (optional)

Beat cream, sugar, vinegar and salt together until reaching a consistency of whipped cream. Remove and throw away outer leaves of cabbage. Shred the rest finely. Add dressing just before serving. You may also try adding shredded red and green peppers.

PEPPER CABBAGE

Chop the cabbage and pepper to a fine consistency, and mix together. Add salt. Chill for 1 hour. Drain off all liquid. Make a hot dressing using:

1 tblsp. butter

1 tsp. flour

½ tsp. dry mustard

salt and pepper

yolk of 1 egg

½ cup vinegar

Melt the butter and blend in the flour. Add vinegar. Stir together until mixture thickens. Mix mustard, salt and pepper. Add to the liquid. Chill for 4 minutes. Pour over the beaten egg yolk, mixing well. Cook for 1 minute longer. Pour this dressing over the pepper cabbage, mixing well.

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CREAMY CUCUMBER SALAD

2 medium cucumbers

1 medium onion

salt

2 tblsp. vinegar

sour cream

pepper

Pare and thinly slice the cucumber and onion and cucumber. Sprinkle with a teaspoon of salt and let stand for a few minutes. Remove moisture by patting with a paper towel. Place cucumbers and onions in serving dish. Add the vinegar and mix. Pour on enough sour cream to half cover. Sprinkle with pepper. Chill before serving.

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DANDELION SALAD

Young dandelion greens

4 thick slices bacon

½ cup cream

2 tblsp. butter

2 eggs

1 tsp. salt

1 tblsp. sugar

4 tblsp. vinegar

½ tsp. paprika

black pepper

Wash dandelions and pick over carefully. Pat dry. Place into a salad bowl and set in a warm place. Cut bacon into small cubes, fry quickly and pour over dandelions. Place butter and cream into a pan. Melt over low heat. Beat eggs, add salt, pepper, sugar and vinegar, then mix together with the slightly warm cream mixture. Cook over high heat until dressing becomes quite thick. Pour, while still very hot, over the dandelion salad. Stir well and serve.

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BEAN SALAD

3 cups navy beans baked or boiled

1 medium onion

2 tblsp. pickle relish or 1-large pickle

3 hard boiled eggs

2 tblsp. vinegar

⅔ cup boiled salad dressing

1½ tsp. salt

string beans (optional)

Chop the onion and the boiled eggs. Add the relish (or a chopped-up pickle) and the beans. Mix together thoroughly. Add salad dressing and salt. Chill and serve. You may also try adding green string beans, cut into 1-inch-long pieces.

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potato salad upc 78742-13233 first time trying to be very truthful it was not very good the main reason being the potato’s were almost raw they were as hard as a raw carrot so sad because flavor was there